It's hard to come by a dense, moist cake on the keto diet, until now. We created this Cinnamon Ricotta Cake using a base of full fat ricotta cheese to ensure a moist outcome every time you make it! Make it for Sunday brunch, the next birthday party or the holidays, and it will never fail you.
The Perfect Keto Coffee Cake.
What I love most about this recipe, aside from it being nut-free, is that it's not overly sweet. While I love sweet, decadent desserts, this recipe is perfect for anytime of day. You can eat it with your keto coffee for breakfast, for an afternoon snack or for dessert after Thanksgiving dinner. It's versatile and can easily be tailored to your liking. Spruce it up with:
- Pecans or Walnuts
- Cream Cheese Frosting, or
- Pumpkin Pie Spice for a fall time dessert!
Low Carb Birthday Desserts
Matt's birthday is right around the corner and I can guarantee you this ricotta cake will be on his birthday celebration menu. With such impressive macros and large portions what's not to love? Some other great birthday desserts for a keto loved one are our Low Carb Ice Cream for the ice cream lovers and our Butter Cake for the cheesecake lovers!
Cinnamon Ricotta Cake
If you're looking for a simple dessert recipe that won't kill you with temptation, but will satisfy your sweet tooth, this recipe is for you. Make this on Sunday and have it all week long at work for breakfast - all your co-workers will be jealous of your macro friendly breakfast ricotta cake!
Recipe can be quickly added to MyFitnessPal - Search "KetoConnect - Ricotta Cake"
Cinnamon Ricotta Cake
Ingredients:
- 1/2 cup butter, melted
- 1 cup ricotta cheese full fat
- 1/4 cup Low Carb Sugar Substitute
- 4 large eggs
- 1 tsp vanilla extract
- 3/8 tsp liquid stevia
- 1/2 cup coconut flour
- 1 tbsp ground cinnamon
- 1/2 tbsp baking powder
Instructions:
- Preheat your oven to 325 degrees F and grease an 8 or 9 inch spring form pan with coconut oil spray.
- Melt the butter in a large mixing bowl and add the erythritol, eggs, ricotta cheese, vanilla extract and stevia and combine using a hand mixer.
- Add in the coconut flour, cinnamon and baking powder and combine once more until uniform in texture.
- Pour the batter into the greased pan and spread evenly using a spatula.
- Bake for 55-60 minutes until firm and browned on top.
- Allow to cool for 10 minutes prior to serving.
- Best stored in an air tight container or zip top bag in the fridge up to 10 days.
Notes
Serving Size: 1 Slice
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
I’m confused. I was getting ready to make this and watched the video. You said 1 stick of butter but the recipe says 1/2 stick. I guess I’ll follow the video because I want to make this today.
I would suggest placing the springform pan on a baking sheet.
A fairly substantial amount of oils dripped out of the crevice.
What about fat grams?
I would like to know what kind of editorship you use in recipes. Is it powder or granular? Thank you. Love your recipes
That was erithratol
Usually granulated for anything that is baked! Powdered works best for things that don’t require heat.
Can I use ghee or coconut oil instead of butter? Will it make a difference in taste of the cake? What special flavour does ricotta cheese add here compared to normal cream cheese?
What is the best way to incorporate pecans into the recipe?
Guys, if you use now foods liquid stevia you will get a cake without the eggy taste. You can omit the erythritol and use stevia or splenda and you will get a fine taste. Erythritol doesn’t give you an after taste if you don’t use a lot. This recipe is well balanced, give it a try.
Hi!
I absolutely love this recipe! I have substituted pumpkin for the cinnamon, and have used banana extract, maple extract and pumpkin extract and they all have come out outstanding! My question is, can you make this and freeze it? I’m having shoulder surgery in a couple weeks and I’m trying to cook a lot and freeze meals. Thank you! Keep up the excellent work!
I love this didn’t used the stevia and subtract with monk fruit. And used pumpkin spice instead of cinnamon it was so good.